Best Ever Crispy Chicken Cutlets

These Crispy Italian Breaded Chicken Cutlets are a New Jersey staple and the best you’ll ever taste! Thinly sliced chicken breasts are coated in homemade seasoned breadcrumbs and pan-fried in olive oil until perfectly crispy and flavorful. This recipe is simple enough for beginners and has garnered rave reviews for its consistent deliciousness.

Why This Chicken Cutlet Recipe Works

Beginner-Friendly: This recipe is so simple, even kids can make it!
Homemade Breadcrumbs: Using fresh breadcrumbs makes a world of difference in crispiness and flavor.
Thin Chicken: Pounding the chicken ensures even cooking and eliminates the need for oven finishing.
Flavorful Chicken: Seasoning the chicken before breading locks in juices and enhances the taste.
Crispy Coating: Adding cheese to the egg mixture creates an extra crispy and flavorful breading.

What is a Chicken Cutlet?

A chicken cutlet is a boneless, skinless chicken breast that has been thinly sliced and pounded to an even thickness. They are commonly used in Italian dishes. Cutlets can also be made from veal, pork, or beef. They are similar to chicken scallopini but are typically larger.

Key Ingredients for Perfect Cutlets

Breadcrumbs: Homemade breadcrumbs are ideal. Otherwise, use unseasoned Panko breadcrumbs for a lighter, crispier coating.
Grated Cheese: High-quality Parmesan or Pecorino Romano adds incredible flavor. Use one or both.
Chicken: Boneless, skinless chicken breasts are a must. Slice them thinly yourself or buy pre-sliced breasts. Pounding them further is key.
Extra Virgin Olive Oil: Olive oil adds superior flavor to these cutlets.

Essential Equipment

Meat Mallet: Pounding the chicken ensures even cooking.
Wire Rack: Draining the fried cutlets on a wire rack helps them stay extra crispy.

Step-by-Step Instructions

Prepare the Breading Station: In separate shallow bowls, combine breadcrumbs with garlic, parsley, Italian seasoning, and ¾ cup of cheese; whisk eggs with ½ cup of cheese, salt, pepper, and water; and place flour in another bowl. Season the flour with salt and pepper.
Prepare the Chicken: Slice whole chicken breasts lengthwise into thirds, then pound them with a meat mallet (or similar) until ½ inch thick. Season each piece with salt and pepper.
Bread the Chicken: Dredge each chicken piece in flour, then dip in the egg mixture, and finally coat thoroughly in the breadcrumb mixture.
Pan Fry: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Fry 1-3 cutlets at a time (don’t overcrowd the pan) until golden brown on both sides. Drain on a wire rack.
Serve: Serve immediately, or keep warm in a 250°F oven for up to an hour.

Tips for Crispy Cutlets

Rest Breading: Let breaded chicken sit for 30 minutes before frying to help the breading adhere.
Don’t Overcrowd: Fry cutlets in batches to maintain oil temperature and ensure even browning.
Use a Fork: A fork is much easier than tongs for breading and flipping.
Drain on a Rack: A wire rack helps keep the cutlets crispier than paper towels.
Freeze Leftover Breadcrumbs: Store leftover breadcrumbs in a zip-top bag in the freezer.

Serving Suggestions

Crispy chicken cutlets are delicious on their own with a sprinkle of sea salt and lemon juice. They’re also fantastic in sandwiches, as chicken Parmesan, or on salads. Leftovers are great cold.

Variations

Mediterranean: Use za’atar instead of Italian seasoning and serve with a garlicky, lemony tahini sauce.
Asian: Omit cheese and Italian seasoning, add sesame seeds to the breadcrumbs, and serve with a soy-based dipping sauce.
Plain Breadcrumbs: Serve with honey mustard, barbecue sauce, or ranch.
Different Meats: Use veal, pork, or beef instead of chicken.
Vegetarian: Substitute eggplant, seitan, or tofu.

Best Ever Chicken Cutlets

These Italian-style breaded chicken cutlets are crispy, flavorful, and easy to make. Perfect for a quick dinner or served with marinara and mozzarella for chicken parm.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Calories: 489 kcal

Ingredients

3 cups homemade breadcrumbs or panko
3 cloves garlic, finely minced or grated
2 tablespoons fresh Italian parsley, finely minced
½ teaspoon dried Italian seasoning (optional)
1¼ cup finely grated pecorino Romano or parmesan cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 large eggs
1 cup all-purpose flour
2 lbs boneless, skinless chicken breasts, thinly sliced
Extra virgin olive oil, for frying

Instructions

In a shallow bowl, mix breadcrumbs, garlic, parsley, Italian seasoning, ¾ cup cheese, salt, and pepper until combined.
In another shallow bowl, whisk together eggs, ½ cup cheese, a pinch of salt and pepper, and 1 tablespoon water.
Pour the flour into a separate shallow bowl or plate, season with salt and pepper, and mix well.
Pound each piece of chicken to ½ inch thickness using a meat mallet, then season both sides with salt and pepper.
Set up a breading station with flour, egg mixture, and breadcrumbs in separate bowls. Coat each piece of chicken in flour, then egg, then breadcrumbs, pressing firmly to adhere.
Heat olive oil in a large pan over medium-high heat. Fry the chicken in batches without overcrowding the pan until golden brown on both sides.
Transfer cooked cutlets to a wire rack or paper towels to drain. Serve immediately or keep warm in a 250°F oven for up to 1 hour.